Preserved: Fig, Raspberry and Lemon Jam

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For much of my life, the only figs I'd ever tasted were sandwiched inside a Newton. It wasn't until my early twenties that I tried my first luscious, fragrant fresh fig. One juicy bite and I was hooked. I loved their supple flesh and honey flavor. Armed with a copy of Marie Simmon's cookbook Fig Heaven, I began adding fresh figs to everything from salads and fruit crisps to pork loin and roasted salmon.

Every time I flip through the book I seem to get stuck on the recipe for fig, strawberry, and lemon jam. The combination of flavors strike me as lively, bold, a little unusual, and perfect for summer. I decided to create my own late summer version, swapping raspberries for the strawberries.

[Photograph: Lucy Baker]

What I like best about this jam is that you can really taste each individual component, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. I've added a bit of natural pectin to help it set to a perfect, spreadable consistency. I love the way it looks in the jar too, with the sprinkling of raspberry seeds and the dark chunks of fig.

The robust flavors of this jam would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough. You could also serve it with oatmeal scones or bran muffins.

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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.